Spoon batter onto each round of the iron (the amount of batter depends on the diameter of each round, but start with a tablespoon of batter per round, and adjust the amount until batter spreads to the edge of each circle.)

Close the iron and allow cookies to cook about 45 seconds-1 minute. When they're ready, the steam coming from the iron will taper off and the cookies will be golden brown.

Using a fork, gently remove the cookies and allow them to cool on a flat surface.

Dust with powdered sugar before serving!

Notes:

Store cookies in an airtight container or zip-top bag to prevent them from getting soft.

There are different variations on pizzelle flavors. Feel free to experiment! For vanilla, leave out anise extract and increase vanilla extract to 1 tbs. For chocolate, leave out anise extract and sift 1/4 cup of cocoa powder in with the flour and baking powder, and increase granulated sugar to 1 cup.